Ultimate Roasted Spatchcock Chicken with Crispy Potatoes

Roast chicken is a classic for a reason – it’s comforting, flavorful, and relatively simple to make. But if you’re looking to elevate your roast chicken game, spatchcocking is the way to go. Spatchcocking, or butterflying, involves removing the backbone of the chicken, allowing it to lay flat and cook more evenly and quickly. This method results in incredibly juicy meat and crispy skin, and when paired with perfectly roasted potatoes, you have a complete and satisfying meal. This recipe will guide you through the process step-by-step, ensuring a delicious and impressive dish every time.

Why Spatchcock Your Chicken?

Before we dive into the recipe, let’s discuss why spatchcocking is such a game-changer. Here are a few key benefits:

* **Faster Cooking Time:** Spatchcocking reduces the thickness of the chicken, allowing it to cook more evenly and significantly faster than a whole roasted chicken. This is perfect for busy weeknights when you want a delicious meal without spending hours in the kitchen.
* **Even Cooking:** By laying the chicken flat, all parts of the bird are exposed to the same heat, resulting in more even cooking. No more dry breast meat while the thighs are still undercooked!
* **Crispier Skin:** The flat position allows for maximum skin exposure to the heat, resulting in beautifully browned and crispy skin all over the chicken.
* **Easier Carving:** A spatchcocked chicken is much easier to carve than a traditional roast chicken. The flat shape makes it simple to separate the legs, thighs, and breast meat.

Ingredients

* 1 whole chicken (about 3-4 pounds)
* 2 pounds Yukon Gold potatoes, cut into 1-inch cubes
* 2 tablespoons olive oil, plus more for drizzling
* 1 large onion, cut into wedges
* 4 cloves garlic, minced
* 2 tablespoons fresh rosemary, chopped
* 1 tablespoon fresh thyme, chopped
* 1 lemon, halved
* 2 teaspoons kosher salt, plus more to taste
* 1 teaspoon black pepper, plus more to taste
* 1/2 teaspoon paprika
* 1/4 teaspoon garlic powder
* Optional: 1/4 cup dry white wine or chicken broth

Equipment

* Kitchen shears or poultry shears
* Large cutting board
* Roasting pan
* Wire rack (optional, but recommended)
* Mixing bowl
* Meat thermometer

Instructions

Step 1: Prepare the Chicken for Spatchcocking

1. **Remove Giblets:** Take the chicken out of the packaging and remove any giblets or neck that may be inside the cavity. Pat the chicken dry with paper towels. This is crucial for achieving crispy skin.
2. **Locate the Backbone:** Place the chicken breast-side down on a cutting board. Locate the backbone – it runs along the center of the chicken’s back.
3. **Cut Along the Backbone:** Using kitchen shears or poultry shears, cut along one side of the backbone, starting at the tail end and working your way up to the neck. You may need to apply some pressure.
4. **Remove the Backbone:** Repeat the process on the other side of the backbone to completely remove it. You can save the backbone to make chicken stock later.
5. **Flatten the Chicken:** Flip the chicken over so it’s breast-side up. Press down firmly on the breastbone to flatten the chicken. You should hear a slight crack.

Step 2: Season the Chicken

1. **Prepare the Seasoning Mix:** In a small bowl, combine the 2 teaspoons of kosher salt, 1 teaspoon of black pepper, paprika, and garlic powder. Mix well.
2. **Season Under the Skin:** Gently loosen the skin on the breast and thighs by sliding your fingers between the skin and the meat. Be careful not to tear the skin.
3. **Rub with Seasoning:** Sprinkle half of the seasoning mixture under the skin of the breast and thighs. This will ensure flavorful meat and crispy skin from the inside out.
4. **Season the Outside:** Rub the remaining seasoning mixture all over the outside of the chicken, including the legs, wings, and back. Make sure the chicken is evenly coated.
5. **Drizzle with Olive Oil:** Drizzle the chicken with a tablespoon of olive oil and rub it in to help the seasoning adhere.

Step 3: Prepare the Potatoes and Vegetables

1. **Preheat Oven:** Preheat your oven to 425°F (220°C).
2. **Prepare the Potatoes:** In a large mixing bowl, toss the cubed potatoes with the onion wedges, minced garlic, rosemary, thyme, 2 tablespoons of olive oil, salt, and pepper. Make sure the potatoes are evenly coated with the oil and seasonings.

Step 4: Roast the Chicken and Potatoes

1. **Arrange Potatoes in Roasting Pan:** Spread the seasoned potatoes in a single layer in the bottom of a roasting pan. If you have a wire rack, place it on top of the potatoes.
2. **Place Chicken on Top:** Place the spatchcocked chicken on top of the potatoes (or on the wire rack, if using), breast-side up.
3. **Roast the Chicken:** Roast the chicken in the preheated oven for 45-60 minutes, or until the internal temperature of the thickest part of the thigh reaches 165°F (74°C).
4. **Baste with Pan Juices:** About halfway through the cooking time, baste the chicken with the pan juices. This will help keep the chicken moist and flavorful. If you notice the potatoes are browning too quickly, you can cover the pan loosely with foil.
5. **Add Lemon:** During the last 15 minutes of cooking, squeeze the juice of one lemon half over the chicken. Place the squeezed lemon halves in the roasting pan among the potatoes. The lemon juice adds brightness and flavor.
6. **Optional: Add Wine or Broth:** If the pan seems dry, you can add a 1/4 cup of dry white wine or chicken broth to the bottom of the pan during the last 15 minutes of cooking. This will create a flavorful sauce.

Step 5: Rest and Serve

1. **Check for Doneness:** Use a meat thermometer to ensure the chicken is cooked to a safe internal temperature of 165°F (74°C) in the thickest part of the thigh, avoiding the bone. If the chicken is not yet at temperature, continue roasting for a few more minutes and check again.
2. **Rest the Chicken:** Once the chicken is cooked through, remove it from the oven and let it rest for 10-15 minutes before carving. This allows the juices to redistribute, resulting in a more tender and flavorful chicken. Cover loosely with foil during the resting period.
3. **Carve the Chicken:** Carve the chicken by separating the legs and thighs from the body. Then, slice the breast meat. The flat shape of the spatchcocked chicken makes this process much easier.
4. **Serve:** Serve the roasted chicken with the crispy potatoes and any pan juices. Garnish with fresh herbs, if desired.

Tips for the Perfect Spatchcock Chicken

* **Use a Sharp Pair of Shears:** A good pair of kitchen shears or poultry shears is essential for easily removing the backbone of the chicken.
* **Pat the Chicken Dry:** Drying the chicken thoroughly before seasoning and roasting is crucial for achieving crispy skin.
* **Don’t Overcrowd the Pan:** Make sure the potatoes are arranged in a single layer in the roasting pan. Overcrowding will steam the potatoes instead of roasting them.
* **Use a Wire Rack (Optional):** Using a wire rack allows for better air circulation around the chicken, resulting in even crispier skin. However, it’s not essential, and the chicken will still be delicious without it.
* **Adjust Cooking Time:** Cooking times may vary depending on the size of the chicken and your oven. Use a meat thermometer to ensure the chicken is cooked to a safe internal temperature.
* **Don’t Skip the Resting Period:** Resting the chicken allows the juices to redistribute, resulting in a more tender and flavorful bird. Be patient and let it rest for at least 10 minutes.
* **Season Generously:** Don’t be afraid to season the chicken generously. Salt and pepper are essential for bringing out the natural flavors of the chicken.
* **Experiment with Flavors:** Feel free to experiment with different herbs, spices, and seasonings. Some other great options include garlic powder, onion powder, smoked paprika, chili powder, and Italian seasoning.
* **Add Other Vegetables:** You can easily add other vegetables to the roasting pan, such as carrots, Brussels sprouts, or sweet potatoes. Just be sure to cut them into similar-sized pieces as the potatoes so they cook evenly.

Variations

* **Lemon Herb Chicken:** Add more lemon zest and fresh herbs like parsley, oregano, and basil to the seasoning mix.
* **Spicy Chicken:** Add a pinch of cayenne pepper or chili flakes to the seasoning mix for a spicy kick.
* **Garlic Parmesan Chicken:** Sprinkle grated Parmesan cheese over the chicken during the last 15 minutes of cooking.
* **Maple Glazed Chicken:** Brush the chicken with a maple syrup glaze during the last 15 minutes of cooking.
* **Mediterranean Chicken:** Use Mediterranean-inspired herbs and spices like oregano, thyme, rosemary, and lemon zest. Add some Kalamata olives and feta cheese to the roasting pan during the last 15 minutes of cooking.

Serving Suggestions

This roasted spatchcock chicken with potatoes is a complete meal in itself, but here are a few serving suggestions to round out the meal:

* **Green Salad:** A simple green salad with a light vinaigrette dressing is a refreshing complement to the rich and savory chicken and potatoes.
* **Steamed Vegetables:** Steamed green beans, asparagus, or broccoli are healthy and easy side dishes.
* **Bread:** Crusty bread or rolls are perfect for soaking up the delicious pan juices.
* **Coleslaw:** A creamy coleslaw adds a cool and crunchy element to the meal.
* **Gravy:** While the pan juices are delicious on their own, you can also make a simple gravy to serve with the chicken and potatoes.

Storage and Reheating

* **Storage:** Store leftover chicken and potatoes in an airtight container in the refrigerator for up to 3-4 days.
* **Reheating:** Reheat the chicken and potatoes in the oven at 350°F (175°C) until heated through. You can also reheat them in the microwave, but the skin may not be as crispy. Add a little water or broth to prevent drying out.

Conclusion

This roasted spatchcock chicken with crispy potatoes is a show-stopping dish that is surprisingly easy to make. The spatchcocking method ensures even cooking and crispy skin, while the potatoes roast to perfection in the flavorful pan juices. With a few simple ingredients and steps, you can create a delicious and impressive meal that is perfect for any occasion. So, give it a try and elevate your roast chicken game today!